hearty and filling - but definitely needs more spice. I added salt, cumin, more curry, red pepper flakes, and garlic (with the onions). I also pureed 2 cups of it at the end...a wonderful dinner for a chilly night!

Really simple to make and surprisingly good (and reasonably healthy)! I added a little bit of garam masala (maybe 1/8 tsp), but other than that stuck to the recipe. It did take more than 16 minutes for the cauliflower to cook, so I'd cut smaller florets next time.

A great dish enjoyed by everyone at the table along with grilled tandori chicken and a little mango chutney. The flavors blended together perfectly. This hearty dish could be a meal all by itself and definitely makes it to our "go to" recipes.

This was ok but not something I will be in a hurry to make again. I tried it first as written, then added a bit of garam masala and cumin and salt, then adjusted it a bit more but couldn`t in the end get it to wow anyone in any of its versions. Just FYI, it took more than 16 minutes to cook the cauliflower; this was noted by another reviewer as well.

I found this to be easy to make but in need of salt? If you are wary of the coconut milk, do not be afraid; the flavor is subtle and adds depth. This recipe would do well with other veg additions like peas.

What? Amazing! My honey
said "This is your
best yet!" Use your
judgment and add the
things you as cook,
know will work.
Indian cuisine is
quite specific. Off
to have a left over
bowl as a
scrumptious healthy
lunch!

Delicious! After cooking one pound of chickpeas, I use most with all of the chickpea liquid to make 'Moroccan Chickpea Soup [Gourmet 11/00], then the remainder of the chickpeas for this recipe. I like cucumber raita with this stew.